Seared And Sliced Ahi Tuna Recipes

SEARED AND SLICED AHI TUNA

Steps:

• Brush the tuna steaks with oil. Sear over medium high heat, 3 minutes per side. Be sure tuna remains undercooked in the center. Remove from skillet and cool slightly.
• Meanwhile, combine onions, soy sauce, steak sauce, celery seed, hot sauce, vinegar, and corn syrup in a deep glass bowl.
• Slice tuna into 1/2 inch strips. Immerse into the onion mixture, stir.
• Let chill up to 4 hours. Serve as a cold appetizer.

SEARED AHI TUNA STEAKS

Steps:

• Season the tuna steaks with salt and cayenne pepper.
• Melt the butter with the olive oil in a skillet over medium-high heat. Cook the peppercorns in the mixture until they soften and pop, about 5 minutes. Gently place the seasoned tuna in the skillet and cook to desired doneness, 1 1/2 minutes per side for rare.

SEARED AHI TUNA

Steps:

• Brush tuna with olive oil and season each side with salt and pepper.
• Grill for 2 minutes on each side, remove from heat and slice in 16 1 oz medallions.
• In a mixing bowl, combine rice vinegar, salt, sugar, and both oils (sesame and soy).
• Pour dressing over Wakame, add chile peppers and toss.
• Sprinkle with sesame seeds.
• Boil balsamic vinegar and molasses in small,heavy pan overmedium heat.
• Reduce by half and cool.
• Combine olive oil, cilantro, salt and pepper to taste; blend in food processor until smooth.
• Strain through fine sieve.
• Keep refrigerated up to two days, but use at room temperature.
• Place a mound of Wakame salad on plate.
• Arrange tuna medallions around edges of Wakame.
• Drizzle olive oil and cilantro mixture on plate, then drizzle molasses mixture on plate.